Gammon fresh out of the oven this morning after overnight in the sous vide. 10 mins at 200 degrees just to colour the top layer of fat.
Now to get some crusty bread for lunch Just picked up a nice 2.5kg (i think) joint for the weekend /proxy.php?image=https://farm5.staticflickr.com/4727/25585622578_a6bf4a3b89_k.jpg&hash=ec89ed244b3f0e6e1be948902442add1 Did a good receipe found from online (cant remember the origin to give the proper credit) with slight modifications.
Used a smoked joint from Ginger Pig, simmered in a combination of apple juice and ginger beer with allspice, bay, pepercorns, cloves until cooked
Remove skin and excess fat, score fat, glaze with apricot jam mixed with powdered ginger and syrup from stem ginger jar and stud with cloves then finish in the oven.
Not only tasted great but made the house smell like Xmas. Never thought about putting ginger on my gammon! Its a fairly common one as far as I know... was also tempted by some of the miriad of ginger and clementine but didnt have clementines and did have some apricot jam that needed using up before the Mrs started dealing with blood sugars properly again and a thin coat on gammon not as bad as a 1/2" thick layer on toast.
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